A beautiful salad featuring fresh, local citrus, zesty arugula and California Avocado garnished with edible flowers.
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Loading... Avocado-Citrus Salad with Toasted Sesame
Total Time: 10 min
Prep Time: |
Prep Time:
Nutrition Facts
Nutrition information
per serving
Calories
460
Total Fat
44g
Saturated Fat
6g
Trans Fat
0g
Polyunsaturated Fat
5g
Monounsaturated Fat
31g
Cholesterol
0mg
Sodium
380mg
Total Carbs
20g
Dietary Fiber
7g
Total Sugars
8g
Protein
4g
Potassium
560mg
Vitamin A 379 IU; Vitamin C 34 mg; Calcium 120 mg; Iron 2.1 mg; Vitamin D 0 IU; Folate 94 mcg; Omega 3 Fatty Acid 0.1 g
% Daily Value*: Vitamin A 8%; Vitamin C 60%; Calcium 10%; Iron 10%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Serves: 4
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Ingredients
Vinaigrette Ingredients 2 Tbsp. sugar* 1/4 cup pomelo** juice 1/4 cup champagne vinegar 2 sprigs mint, chopped 1/2 cup Extra virgin olive oil 1 tsp. fine sea salt Salad Ingredients 2 ripe, Fresh California Avocado, peeled, seeded and sliced 2 cups wild arugula, washed and rinsed 1 large pomelo**, peeled and segmented 1/4 cup toasted sesame seeds As needed edible flowersInstructions
- Mix all ingredients for vinaigrette in a blender.
- Toss arugula with half of vinaigrette and place on serving platter.
- Top with avocado and pomelo.
- Garnish with sesame seeds and edible flowers; serve immediately with remaining vinaigrette alongside.
*Substitute beet sugar or other vegan sweetener for a vegan recipe
**Or other locally grown citrus fruit
**
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Did You Know?
There are hundreds of avocado varieties grown in California, and to avoid injury you should never cut an avocado while holding it your hand.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
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